Turkey cigars This traditional Moroccan snack by Mark Hix is an ideal starter when the in-laws require something a little more sophisticated than a turkey sarni. It calls upon all of the prime suspects found in a Boxing Day fridge and provides them with exotic and reinvigorating disguise. Ingredients 300g chopped leftover turkey meat 150g leftover stuffing 50g cranberry sauce 50g chopped chestnuts 1tsp icing sugar mixed with 1tsp ground cinnamon (optional) 10 sheets of filo pastry measuring 15cm x 15cm Method In a large bowl mix the turkey, stuffing, chestnuts and cranberry sauce together. Have the filo pastry sheets covered with a clean tea towel, otherwise, being pastry made without fat, they'll dry out. Pre-heat the oven to 200°C/390ºF/gas mark 6. Lay a sheet of filo on a flat surface and put a couple of heaped teaspoons of mix along the edge of the pastry nearest to you, spreading it into a strip, leaving about 1cm at either side. Fold these ends over to form a hem down each side, then brush all the pastry right to the edges with melted butter. Now roll the pastry up as tightly as you can into a cigar shape and put it onto a buttered baking tray with the join facing down. Repeat with the other sheets of pastry and the rest of the mixture. Space the cigars out, leaving 3-4cm between them on the tray, then brush them with melted butter. Bake for about 10-12 minutes until golden, then leave to cool on the tray for about 5-10 minutes for the cigars to crisp a little. Put the icing sugar and cinnamon into a fine-meshed sieve and dust the cigars by tapping the rim of the sieve against your hand over the cigars. Serve warm. Recipe provided by Mark Hix.